Chicken Rolls With Nut Stuffing

4 boneless chicken breasts, skinned
finely grated rind of 1 orange
4 tablespoons soft wholemeal
breadcrumbs
1 small onion, peeled and minced
salt
freshly ground black pepper
1 tablespoon chopped rosemary
2 tablespoons chopped walnuts
1 egg, beaten
150 ml/1/2 pint chicken stock
150 ml/1/2 pint fresh orange juice.
Garnish:
rosemary sprigs
peeled orange segments

Place the chicken breasts between dampened sheets of waxed paper and beat with a meat mallet or a rolling pin. Press the chicken breasts out Hat and trim off any uneven edges.

Mix the orange rind with the breadcrumbs, onion, salt and pepper to taste, rosemary and walnuts, and bind together with the beaten egg. Spread the stuffing mixture evenly over each chicken breast; roll up securely and tie with strong cotton or fine twine.

Put the chicken rolls into a shallow pan and add

the chicken stock and orange juice; cover, bring to the boil, lower the heat and simmer for 25 to 30 minutes, until the chicken is just tender.

Remove the chicken rolls and keep warm on a serving dish. Boil the cooking liquid until reduced by half. Spoon the cooking liquid over the chicken rolls and garnish with rosemary sprigs and orange segments.

SERVES 4